This wholesome sweet potato and feta filo pie is the perfect one-pan dish, ideal for a midweek supper.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 4 sweet potatoes, cut in half
- 2 red onions, quartered
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15ml) fennel seeds
- Zest of 1 lemon
- 6 fresh sage leaves, chopped
- 200g feta cheese
- 1 egg
- 6 sheets filo pastry
- Salt and pepper
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Method
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1Place the sweet potato, red onions, fennel seeds, lemon zest and one tablespoon oil in the Toughened Non-Stick 24cm Chef’s Pan and place in the oven to roast for 30 minutes
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2Remove from the pan, place in a bowl, and gently mash with a fork.
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3Crumble in the feta cheese, add the egg and season.
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4Wash and dry the pan.
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5Take the filo pastry and brush the sheets with the remaining oil.
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6Line the pan with four sheets of filo up the sides to leave pastry hanging over the edge.
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7Place the sweet potato mixture into the pastry case and fold over the edges.
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8Crumple the remaining two sheets of pastry on the top of the pie and brush with a bit of oil.
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9Place in the oven and bake for 25 - 30 minutes until crisp and golden brown.
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10Leave in the pan for 10 – 15 minutes and then slide out of the pan to serve warm.
